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    Article

    Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems

    This study was conducted to investigate whether the saltiness of naengmyeon (NMS) and onmyeon soups (OMS) could be influenced by the addition of vinegar. The NMS samples were prepared by adding NaCl (at 0.25-1.0%...

    Jeongmin Ko, Myung Hui Cho, Jaesung Shim, Choon Gil Kang… in Food Science and Biotechnology (2015)